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Apricot-Pineapple Glazed Shrimp Recipe

Apricot-Pineapple Glazed Shrimp Recipe photo by Taste of Home

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"This is one of my favorite grill recipes. The glaze is sweet, tangy and addictive, and the shrimp tastes great over rice, on salad or as an appetizer.” Trisha Kruse - Eagle, Idaho

This recipe is:

Healthy

Diabetic Friendly

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Apricot-Pineapple Glazed Shrimp Recipe

Prep: 30 min. Grill: 10 min.

Yield: 14 Servings

30 10 40

Ingredients

1 cup apricot preserves
1/4 cup finely chopped dried apricots
2 tablespoons finely chopped onion
1 tablespoon rice vinegar
1 tablespoon Dijon mustard
1 garlic clove, halved
1/4 teaspoon salt
28 uncooked jumbo shrimp, peeled and deveined
2 cups cubed fresh pineapple (about 14 pieces)
1 medium sweet red pepper, cut into 14 pieces

Directions

Place first seven ingredients in a food processor. Cover and process until blended; set aside half of sauce for serving.
On each of 14 metal or soaked wooden appetizer skewers, thread shrimp, pineapple and red pepper. Grill, covered, over medium heat for 3-4 minutes on each side or until shrimp turn pink, basting frequently with remaining sauce. Serve with reserved sauce. Yield: 14 appetizers.

Nutritional Facts 1 kabob with about 2-1/2 teaspoons sauce equals 120 calories, 1 g fat (trace saturated fat), 62 mg cholesterol, 139 mg sodium, 21 g carbohydrate, 1 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Originally published as Apricot-Pineapple Glazed Shrimp in Healthy Cooking June/July 2010, p30

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Apricot-Pineapple Glazed Shrimp

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(1-1) of 1 reviews

Reviewed on May. 21, 2010 by NoVinegar

suggestion from magazine--

For added flair and flavor, use 6-in. or longer rosemary sprigs instead of metal or wooden skewers. Be sure to soak the sprigs in water for at least 30 minutes first.

Use a metal cookie cutter or paring knife to cut the red bell pepper into stars, circles, hearts or squares.

Dress up your serving platter with a single layer of lettuce-such as Bibb (Boston), radicchio, Belgian endive or shredded Napa cabbage (Savoy)- before placing shrimp skewers over the top. Drizzle with dressing and serve.